| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cornish |
Meats, Pies, Vegetables, Cornish |
1 |
Pasty |
INGREDIENTS
| 1 |
lb |
Lean trimmed mutton |
| 3 |
lg |
Potatoes. chopped |
| 2 |
md |
Onions, chopped |
| 2 |
md |
Carrots, chopped |
| 1 |
pn |
Parsley, chopped |
| 1 |
pn |
Fresh herbs, chopped |
|
|
Salt and pepper |
| 1 |
lb |
Shortcrust pastry |
|
|
SMITH-TWIDDY, Helen |
|
|
Celtic Cookbook |
|
|
Y Lolffa Cyf. |
|
|
Talybont, Wales, 1979 |
|
|
ISBN: 0 904864 50 2 |
INSTRUCTIONS
Make the pastry and chill for about and hour before using. Chop up the
meat finely, mix in the chopped vegetables with the meat, herbs and season
well. Roll out pastry to a large round. Place meat and vegetable mixture
in the center. Bring over one side of the pastry to form a half round.
Crimp edges and glaze with milk. Bake in a moderately hot oven for 1 hour.
Filling for a Cornish pasty should always be raw.
This Cornish pasty can be made as one large one or several small ones. In
Cornwall, they were eaten by the tin and coppeer miners at "Crib" time.
MM Format by John Hartman Indianapolis, IN Cro-Magnon@juno.com
Posted to MM-Recipes Digest V4 #220 by cro-magnon@juno.com on Aug 21, 1997
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